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French Coconut Pie with Dulce de Leche

This French Coconut Pie with Dulce de Leche is made with a buttery and crumbly sablée dough. It’s filled with an amazing combination of dulce de leche and a moist coconut filling. It’s the best pair of coffee or tea for coconut lovers!
Prep Time30 minutes
Cook Time40 minutes
Cooling time2 hours
Total Time3 hours 10 minutes
Course: Dessert, Snack
Cuisine: Argentine, French
Keyword: chocolate decorations, dulce de leche, honey, moist, shredded coconut
Servings: 16 squares
Author: Lucia Paula Acevedo

Equipment

  • 1 10x6-inch rectangular tart pan or 9-inch round tart pan

Ingredients

For the dough:

  • 150 g Unsalted butter
  • 100 g Granulated sugar
  • 1 tsp Vanilla Extract
  • 3 Egg yolks
  • 250 g All purpose flour

For the filling:

  • 250 g Dulce de leche
  • 300 g Unsweetened shredded coconut
  • 120 g Granulated Sugar
  • 3 Eggs
  • 2 tbsp Vanilla extract
  • 30 g Honey 2 tbsp
  • 60 g Whipping Cream

For the decoration:

  • 2 tbsp Icing Sugar powdered sugar
  • 50 g White coating chocolate or candy melts
  • Golden or yellow pearls or sprinkles

Instructions

For the dough:

  • In a stand mixer with a paddle attachment, mix the softened butter with the sugar, and the vanilla extract until creamy and light. Add the yolks and combine.
  • Add the flour and finish mixing until combined. Form a dough with your hands and cover it with plastic. Refrigerate for half an hour.
  • Remove from the fridge and knead slightly to get a softer dough. Roll the dough with a rolling pin.
  • Press the dough into a tart pan, prick with a fork, and leave the crust in the freezer until the filling is ready.

For the filling:

  • In a bowl, beat the eggs with the sugar, honey, and vanilla extract until pale and creamy, almost like a ribbon stage. Use a stand mixer with a whisk attachment or a handheld mixer.
  • Mix in the shredded coconut and cream, gently, with a spatula.
  • Spread the dulce de leche on the frozen crust.
  • Pour the filling into the crust on top of the dulce de leche.
  • Bake at 340°F (170ºC ) in a preheated oven for approximately 40 minutes or until the filling is golden brown and it does not jiggle when you shake the pan. Let cool before decorating.

For the decoration:

  • Melt the coating chocolate and place it in a small piping bag or a paper cone.
  • Draw small flowers on a silicone sheet or parchment paper with the chocolate. Place a pearl in the center before the chocolate hardens. Let cool.
  • Sprinkle powdered sugar over the pie. Place the chocolate flowers and serve.